Leeks Vegetarian

Manicotti stuffed with leeks and ricotta

Name: Manicotti stuffed with leeks and ricotta
Prep time: 1 h 20 min
Cook time: 1 h
Yield: 4
Cuisine: Plats principaux
Ingredients: 8 manicottis; 2 trimmed leek’s white, finely chopped; Olive oil, in enough quantity; 1 container of 142 g (4 1/2 oz) of young spinach; 75 ml (1/3 cup) of goat cheese at room temperature; 375 ml (1 1/2 cup) of ricotta; 1 egg; Zest of 1 lemon; Ground salt and pepper, up to taste; 750 ml (3 cups) of homemade or commercial tomato sauce; 250 ml (1 cup) of pecorino cheese, grated; Few fresh basil leaves, up to taste

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Author: Les Cultures de chez nous

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Preparation 20

Baking 60

Portions 4

Freezing No

Budget

Ingredients Preparation

Ingredients

8 manicottis
2 trimmed leek’s white, finely chopped
Olive oil, in enough quantity
1 container of 142 g (4 1/2 oz) of young spinach
75 ml (1/3 cup) of goat cheese at room temperature
375 ml (1 1/2 cup) of ricotta
1 egg
Zest of 1 lemon
Ground salt and pepper, up to taste
750 ml (3 cups) of homemade or commercial tomato sauce
250 ml (1 cup) of pecorino cheese, grated
Few fresh basil leaves, up to taste

Preparation

Side-by-side mode

Cook the manicottis with packaging instructions. Set aside.
Meanwhile, in a pan at medium heat, cook leeks for 2 to 3 minutes in a bit of oil. Add spinach and continue cooking until roasted. Cool vegetables over paper towels to absorb the water from the spinach.
In a bowl, mix goat cheese, ricotta, egg, and lemon zest. Add vegetables, then salt and pepper. Mix.
Peeheat oven to 375°F (190°C). Pour half of the tomato sauce into an oven-safe plate. With a piping bag, stuff the manicottis with the cheese mixture and lay them on the plate. Cover with tomato sauce left. Oven bake, covered, for 30 to 40 minutes. Serve manicottis with grated pecorino, olive oil and a few basil leaves.